This week’s Vegetable Box Feature: Sweet Corn… a summer favourite!
Did you know?
How to Store It
Keep that corn husked! That gorgeous green husk locks in the corn's moisture and flavor. As corn dries out, its natural sugars begin turning starchy. Wrap it up! Exposing your sweet corn to air speeds up the sugar-to-starch process, so keep your ears in a plastic bag or wrapped individually. You should cook/use it within 3 days.
Boiling corn is one of the easiest cooking methods. Bring a large pot of salted water to boil on the stove. Meanwhile, shuck the corn, removing both the husks and silks. Gently lower the sweet corn into boiling water and cook for four minutes. When the corn is done, remove the ears and drain on a paper towel before serving. To add flavor as the corn cooks, add butter, herbs, garlic or even milk directly into the pot of water.
For things like salsa & salads, you can also sauté just the kernels instead of cooking the entire cob. First, shuck the corn, removing all of the husks and silks. Cut the kernels off of the cob. In a medium-sized skillet, melt butter (about one teaspoon of butter per cob) over medium heat. Add the corn kernels, salt and pepper to taste, and sauté for eight to 10 minutes. Add fresh or dried herbs for additional flavor as the kernels cook.
Roasting sweet corn is delicious and if you don’t have a BBQ you can also use your oven!
In the husks: Remove any dry, outer leaves and cut off any tassels sticking out of the husk (they will quickly burn in the oven). Place the cobs in a single layer, directly on an oven rack. Roast for 30 minutes and carefully remove them with tongs.
Without the husks:Shuck the corn, removing both the husks and the silks. Place them in a single layer directly on an oven rack. Roast the corn for 20 minutes and carefully remove them with tongs.
Wrapped in foil without the husks: If you are wrapping shucked ears of corn in foil, take this opportunity to create flavor packets by adding butter, spices and herbs to each. First, shuck and clean the corn. Then wrap each cob in foil and place the foil-wrapped cobs directly on an oven rack. Roast for 20 to 25 minutes and then carefully remove each packet with tongs.
How to Use:
Sweet corn can be eaten raw or cooked, straight from the cob or removed and served in dozens of ways: as a side dish vegetable, in salads, soups, garnishes, creamed, or even in ice cream!
Grilled Corn & Red Cabbage Slaw
Created by: Ashley Steele
A delicious summer side dish!
2 ears fresh sweet corn, husks removed
1 lime, juiced
½ cup chopped cilantro
½ tsp ground cumin
1 pinch salt
ground pepper to taste
1 TBSP olive oil
½ head red cabbage, shredded
1 jalapeno pepper, seeded and diced
¼ cup crumbled queso fresco
1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Cook corn on the hot grill until charred on all sides, about 15 minutes. Remove corn from the grill and cool.
3. Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Whisk olive oil into lime juice mixture until dressing is smooth.
Fresh Summer Corn Chowder
Created By: Allrecipes
Terrific recipe for fresh corn and potatoes. A great vegetarian dish, too!
6 ears corn, husked
¼ pound unsalted butter
1 medium onion, diced
2 bunches scallions, thinly sliced
2 cloves garlic, minced
4 small new potatoes, cut into chunks
1 jalapeno pepper, minced (Optional)
1 ½ cups milk
1 ½ cups vegetable broth
1 cup chopped fresh cilantro
freshly ground black pepper to taste
1. Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob.
Baked Corn on the Cob and Garlic Parmesan
Created by: Christina Cherrier
Baked corn on the cob is a wonderful way to enjoy fresh corn during the summer.
4 ears corn on the cob, husked
2 TBSP unsalted butter, melted
4 garlic cloves, finely minced
3/4 cup grated parmesan
1 TBSP Italian parsley, finely chopped
¼ tsp freshly ground black pepper
1. To make the garlic parmesan corn on the cob: Preheat your oven to 425°F (220ºC). Line a 10 x 15-inch sheet pan or similar with heavy-duty aluminum foil and coat with cooking spray.
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